Choose based on your baking goals:
- Go with Whole Grain for maximum nutrition and deep flavor
- Try T-85 for balanced artisan baking with good rise and flavor
- Use T-65 for versatile bread baking
- Opt for T-55 for tender pastries and cakes
REGENERATIVE ORGANIC CERTIFIED®
Experience the exceptional taste of our farm-fresh, Regenerative Organic Certified® flour. Stone-ground from heirloom wheat just steps from our fields at Oatman Farms, this nutrient-rich flour travels directly from our farm to your pantry, offering unmatched freshness and flavor for all your baking needs.
BEST USES: Breads, Pasta, Quick breads, Cakes, Pastries, and All-Purpose Baking
WHAT IS WHITE SONORA?
Classification: Heritage soft winter wheat.
Introduced by Spanish missionaries to Mexico and southern Arizona, White Sonora was grown extensively by the native Akimel O’odham people in Arizona. It is believed to be the first wheat introduced to the New World over 300 years ago. The flour has a faint off-white color and light gold speckles and a pleasant light wheat aroma with a delicate, creamy wheat flavor. A lower gluten-producing protein wheat used mostly for cakes and pastries.
WHAT IS RED FIFE?
Classification: Hard red winter wheat.
Red Fife was the baking and milling industries' standard of wheat in Canada that disappeared during the great depression. It was reintroduced to North America 10 to 15 years ago. The wheat flour has a light-cream color with brown speckles and has a deeper and more complex flavor than common hard red winter wheats. Breads made with it bake up moister, with a cohesive crumb. Traditionally used for breads and dinner rolls.
Have more questions?View flour FAQs.
